Red Chile Pork Tamale Pie

"Bake the pie in a dutch oven set inside a large roasting pan of water for perfect results."

INGREDIENTS:

-FOR PORK FILLING
16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces

4 garlic cloves, peeled and chopped

1/2 teaspoon black pepper, preferably freshly ground

1/2 teaspoon cumin, preferably freshly ground
1  ancho chili in adobo (out of a 4 oz can)

3 pounds lean boneless pork (preferably from the shoulder), cut into 2-inch cubes

6 cups water,divided

1 whole mexican cinnamon stick
2 teaspoons Kosher salt

-FOR THE BATTER
2 tablespoons oil or bacon grease
1 medium onion,finely chopped (about a cup)
2 large garlic cloves,minced
1 (28 -ounce) can diced tomatoes,drained
1 (14.5-ounce) can creamed corn
1 (6 -ounce) can pitted black olives,drained and chopped
6 tablespoons unsalted butter
2 cups yellow or white cornmeal
1 cup whole milk
3 large eggs
1-2 jalepeno peppers stemmed,seeded and finely diced
1 cup cheddar or jack cheese,shredded


METHOD:


-FOR PORK FILLING
In a large blender or food processor (or working in batches),combine the chiles,garlic,pepper,cumin and the ancho chile. Add 3 cups of the water,cover and blend to a smooth puree. Strain the mixture through a medium-mesh strainer set over a large dutch oven,stirring puree with a wood spoon to aid straining process.
Add the meat, the remaining water(3 cups),the cinnamon stick and 2 teaspoons Kosher salt. Bring to a boil over medium heat. Cover with lid and transfer pot to a preheated 225 degree oven and cook 2 hours. Uncover and cook about 1 more hour or so until the meat is fork tender and the sauce has thickened.
Remove pork pieces to a cutting board and discard cinnamon stick. Pour cooking sauce into a separate sauce pot and set aside for use on the finished dish.Wash the dutch oven for use in the next step.
Use a fork to shred the pork into small pieces and set aside to cool to room temperature.

-FOR THE BATTER
Meanwhile,adjust oven rack to lower middle position and heat to 325 degrees. Return dutch oven  to stovetop and heat 2 tablespoons oil or bacon grease over medium heat. Add onion and 1/2 teaspoon salt and cook until softened,5-7 minutes. Stir in garlic and saute until fragrant,about 30 seconds. Add drained tomatoes,corn,olives,1/2 teaspoon pepper and jalapeno. Saute 2-3 minutes,then melt in 6 tablespoons butter.
Whisk cornmeal,milk and eggs in a medium bowl until smooth. Slowly pour cornmeal mixture into pot,stirring constantly to prevent clumping,and cook until mixture is slightly thickened,about 1 minute.
Carefully pour half (about 4 cups) of cornmeal mixture into a large bowl and reserve. Smooth surface of remaining cornmeal mixture in pot,then top evenly with 1/2 cup of the cheese and the reserved shredded pork.
Pour reserved cornmeal mixture in bowl evenly over the pork layer and smooth surface. Top with remaining 1/2 cup cheese. Arrange pot inside a large roasting pan. Place roasting pan on oven rack and carefully pour enough boiling water into the pan to reach one-third of the way up sides of dutch oven. Bake until cornmeal mixture is firm,dry and lightly browned, 60-90 minutes.Corefully remove from oven and let cool 10 minutes. While the tamale pie is cooling,reheat reserved pork cooking sauce in saucepot. Scoop out servings of pie with a large serving spoon onto plates and surround with heated sauce.

Towering Eggplant Parmigiana for Two

"An unconventional method and elegant presentation for a classic dish. Select eggplants that are of even diameter for best results.You may only need one large one. To create the towers you will need 2 empty washed 28 oz. tomato cans that have the labels and both ends removed to stack the eggplants into. Use the tomatoes in the sauce recipe that follows."

Ingredients:

• 1-2 medium eggplants (not more than 4-inches in diameter), sliced into 8  1/2-inch-thick rounds
• Kosher salt
• 1 cup  flour
• 4 cups canola or vegetable oil
• 1/2 pound fresh mozzarella cheese, chopped
• 3 ounces Parmegiano Reggiano cheese
• 1/2 cup packed basil leaves
• 2  tablespoons olive oil salt and freshly ground pepper
• @ 2-3 cups Tomato Sauce (recipe follows)

Method:

1. Use only the widest slices of eggplant if they taper at the end.Lay eggplant slices in a single even layer on a rack set over rimmed baking sheets; generously season with salt. Let stand 15 minutes to release excess moisture; pat dry with paper towels.
2. Place flour in a shallow dish; dredge eggplant slices in flour, shaking off excess. In a large pot, heat canola oil to 300 degrees on a deep-fry thermometer. Working in batches, add eggplant slices to hot oil and cook, turning once, until lightly browned, about 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain; repeat process with remaining eggplant.
3. Place Mozzarella and Parmegiano cheeses in the bowl of a food processor; process until just combined. Add basil leaves and olive oil; process until well combined. Season with salt and pepper and transfer to a disposable pastry bag.
4. Preheat oven to 350 degrees.
5. Set two washed 28oz. tomato cans that have the labels and ends removed in a large shallow baking dish. Place a dollop of tomato sauce at the bottom of each can. Top with a slice of eggplant. Cut a small hole from the bottom of the pastry bag and pipe a layer of cheese mixture on top of eggplant. Top with another dollop of sauce, followed by another slice of eggplant. Repeat process until you have reached the top of the ring mold or have created four layers, ending with a slice of eggplant. Top with a little tomato sauce.
6. Transfer to oven and bake until cheese is melted and eggplant is warmed through, about 15 minutes. Using a spatula, carefully transfer filled ring molds to individual serving plates. Allow to rest on plates @ 5 minutes to aid ring removal and assure stack doesn't fall apart upon can removal.Carefully remove can and spoon remaining tomato sauce around eggplant towers before serving.

Tomato Basil Sauce

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2  small onions, finely diced (@1 cup)
• 4 cloves garlic,peeled and sliced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 2 (28-ounce) cans whole peeled tomatoes,hand crushed
• 2 teaspoons granulated sugar
• 1 cup fresh basil leaves
• Coarse salt and freshly ground pepper

Method:

1. Heat olive oil in a large pot over medium heat. Add onions and cook, stirring, until soft and translucent, 10 to 15 minutes.Add garlic and pepper flakes .Cook 30 seconds to release aroma.Add tomato paste to a hot spot in the pan and allow to caramelize for a minute,then incorporate into onions and garlic.
2. Add wine and allow to reduce until almost all the liquid has evaporated @ 3-5 minutes. Add tomatoes,sugar and reduce heat to low. Cook, stirring occasionally and taking care not to let sauce stick to the bottom of the pot, about 90 minutes or up to 2 1/2 hours for a more concentrated sauce.
3. Remove from heat ,allow to cool and puree in a blender in batches until smooth, adding basil leaves as you blend. 
4. Season with salt and pepper and reheat to use immediately or let cool completely before transferring to an airtight container. Refrigerate until ready to use, 3 to 5 days.

"Tourtière" French-Canadian Meat Pie

New Englanders go bonkers over French Canadian meat pie. There are as many variations on this recipe as there are French-Canadians.Each family has it's own favourite recipe,so there is no one that is absolute. My luxe version is a combination of those traditional pork filled meat pies with the addition of minced chicken livers deglazed with Cognac,onion,clove and fresh ground allspice. It is then simmered slowly in wine and rich chicken stock until the all liquid has evaporated. Tiny diced raw potatoes are added toward the end of the simmering process,followed by a folding in of cooked mashed potatoes as a thickener. The meat mixture is then baked in a deep dish tart shell enrobed in my favourite "American Test Kitchen's" recipe for full proof pate brisee until golden brown.I serve this at room temperature with dijon mustard sweetened with just a kiss of 100% grade A maple syrup.This is a time consuming recipe,but think of it as a labor of pure unapologetic carnivorous love.

ingredients:

3/4 teaspoon baking soda
salt and pepper
2 tablespoons water
2 pounds ground pork
1 tablespoon vegetable oil
2 medium onions,finely diced
Fresh ground black pepper
1 fresh ground clove,@1/8th teaspoon
2 teaspoons freshly ground allspice berries
2 cloves garlic,minced (or more to taste)
2 chicken livers,minced
1/4 cup Cognac or brandy
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
1 tablespoons fresh sage,finely chopped
1 Tablespoon fresh thyme or savory
12 oz. russet potato shredded (@1 extra large or 2 small )
double crust storebought pie dough or homemade pate brisee
1egg beaten with 1 tablespoon cold water

method:


1.)Dissolve 1&1/2 teaspoons salt and baking soda in 2 tablespoons water.Mix into ground pork and let sit 30 minutes at room temperature.Meanwhile,heat oil in a large dutch oven set over medium heat until shimmering but not smoking.Add onion,1 teaspoon pepper,ground clove and allspice.Cover and sweat 3-5 minutes,stirring occasionally to prevent browning.
2.)Uncover,increase temperature to medium high and add minced chicken livers,stirring briskly into onions until broken down and lightly cooked,@ 30 seconds.Add cognac to deglaze until evaporated.
Add ground pork,breaking it up with a wooden spoon @5 minutes until slightly browned but still pink.
3.)Add wine,chicken stock,bay leaves,sage and thyme or savory. Bring to a low simmer and cook,stirring occasionally until liquid is almost evaporated,about 45 minutes to an hour.
While meat is simmering,peel and shred 1 large potato and put into a medium bowl. When meat liquid is almost gone, toss potatoes into the meat mixture.Cook another 10 minutes until all liquid is absorbed and potato is tender.Remove from heat,fish out bay leaf and transfer mixture into a large bowl or 9x13 inch baking pan and refrigerate uncovered for at least an hour.
4.)While meat is chilling,prepare your favorite homemade pie crust according to directions or store-bought pie dough and chill.
Place a baking sheet on the lowest rack in oven and preheat to 400 degrees.
5.)Roll out first pie dough layer and line a 9 inch round x 11/2 inch deep dish tart plate with a removable bottom or a 9 inch glass pie plate.Fill with meat chilled mixture,spreading evenly to the edges and mounding slightly on top.Cover with second pie dough,tuck around the sides of the bottom crust and crimp edges to seal. Mix egg and water together in a small bowl and brush all over pie crust.Cut several slashes in the top to release steam.
6.)Place pie on bottom rack in oven and bake about 45 minutes or until crust is golden and juice is bubbling through slits in pie.Cool pie on a wire rack 2 hours.Release pie from tart tart pan (if using).Slice and  serve at room temperature or cold refrigerated with a generous dollup of maple dijon mustard.

 maple dijon mustard

1/2 cup grey poupon mustard
1 tablespoon pure maple syrup (or more to desired sweetness)

Whisk together in a small bowl and allow to serve at room temperature spread generously on meat pie slices .

Edie The Egg Lady's Eggnog

A classic holiday homemade eggnog recipe garnished with pink flamingo drink stirrers and a dusting of crushed peppermint candies. Dedicated to "the lady that the eggs like the most",the one and only Edith Massey (aka. Edie the Egg Lady)
Click on link to watch Edie in a scene from
John Waters "Pink Flamingos" http://www.youtube.com/watch?v=aQ43Zws-Dso

6	large eggs
2	large egg yolks
1/2	cup sugar
1/4	teaspoon table salt
4	cups whole milk
1	cup brandy , bourbon, or dark rum
1	tablespoon pure bourbon vanilla extract ,plus seeds from 1 fresh split vanilla bean(optional)
1/2	teaspoon nutmeg , plus extra for garnish
3/4	cup heavy cream , chilled finely crushed peppermint candies 10-12 Pink Flamingo drink stirrers to garnish

1. Whisk the eggs, yolks, sugar, and salt together in a large saucepan. Slowly whisk in the milk until well combined. Cook the mixture over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, about 25 minutes.

2. Strain the egg mixture into a large bowl and stir in the liquor, vanilla and vanilla seeds(if using), and nutmeg. Cover tightly with plastic wrap and refrigerate until well chilled, about 3 hours.

3. Just before serving, whip the cream to soft peaks. Gently fold the whipped cream into the egg mixture, using a rubber spatula, until incorporated. Sprinkle with nutmeg before serving. Garnish each cup with a dusting of finely crushed peppermint candies if desired and a pink flamingo drink stir.

To Make Ahead

Once transferred to the refrigerator to chill, the custard can be held, covered tightly with plastic wrap, for up to 2 days before proceeding with step 3. After folding in the whipped cream, the eggnog must be served within 30 minutes.

"XXX-mas" Rum Balls

"A classic no-bake,boozy holiday favorite made with either store bought molasses cookies or soft gingerbread bars from your local bakery."

ingredients:
1 cup toasted,finely ground pecans or walnuts
2 1/2 cups finely ground Archway brand molasses cookies (I package) or bakery gingerbread bars(if available).
1 cup confectioners sugar, plus more for rolling
1 tablespoon cocoa powder
zest of 1 large orange
2 tablespoons unsalted butter,melted
1/2 cup dark rum
1/4 cup cocoa powder for rolling (optional)

method:
Lightly toast nuts in a medium dry skillet over medium heat,stirring frequently,until golden and fragrant,4 to 5 minutes.Transfer to the bowl of a food processor fitted with the steel blade and grind until they are fine but not pasty.Put ground nuts into a large bowl.
Grind cookies or gingerbread bars very finely in the food processor and toss with nuts along with confectioners sugar, cocoa powder and orange zest. Using a fork,toss with melted butter and rum until a soft grainy dough forms.
Put about 1/2 cup confectioners sugar into a medium bowl.
Using your hands,form mixture into 3/4 inch balls and toss into confectioners sugar to lightly coat as you form them.You may need to wash and dry your hands periodically to keep them from getting sticky.
Transfer balls onto a parchment paper lined plate or baking sheet,cover with plastic wrap and refrigerate 1 hour,or up to 24 hours.
Dust with more powdered sugar or roll in 1/4 cup cocoa powder in a small bowl(optional) to coat if snowy coating has absorbed into the balls.
Serve on a festive plate or bag to give out as gifts.
Since the alcohol is not cooked out,these are very spiked with rum so watch out !
yields @ 36 

Grubby Lights

"Easy home crafting project with astonishing results !
I suggest that because of the volitile nature of silicon fumes that you do this project 1 set at a time over the course of several days."

ingredients:


1- 10 oz. tube mainstay clear all purpose silicone sealant 

1 Stanley 5:1 power ratio ratcheting caulk gun

Solo 3 oz. clear plastic cups

Ground coffee (not instant)

1-1.25 oz Winton #46 Cadmium Yellow Deep Hue oil paint 

1-1.25 oz Winton #23 Indian Red oil paint 

popsicle sticks or wooden skewers

rubber gloves

6 sets of @ 100 mini clear or LED Warm White Christmas Tree Lights*see note

mineral spirits for clean up

method:


1.)Working 1 set at a time, test mini lights to make sure they all work.
*note:
 Since this project takes considerable time and effort,I strongly suggest using LED Lights as they last longer.Make sure to buy LED'S that look like traditional long tipped mini lights.I personally prefer the "warm white" variety LED as they look more natural in color.Also,bear in mind that once the lights are coated with silicon,they are difficult or impossible to change if one goes out.

2.)String 1 set of lights at shoulder level over a well ventilated indoor space,making sure no surface is touching lights.

3.)Put on rubber gloves.

4.)Load silicon sealant into caulking gun and snip off tip.

5.)Squirt @ 2 1/2 oz. of silicon into a 3 oz. plastic cup. Cap silicon with plastic wrap so it does not dry out and set aside for later use making more dipped lights.(Use caution as silicon will burn your skin over long exposure.)

6.)Top silicon in cup with 1/4 teaspoon ground coffee,a small dab of yellow oil paint and an even smaller dab red oil paint. Mix thoroughly with popsicle stick or wood skewer.

7.)Working one at a time dip each light into silicone mixture,turn cup around to coat all sides of each mini light and pull carefully off to create a long tip of silicon. Stir silicon mixture every now and then to keep smooth and easy to dip onto lights evenly. You may need to add more silicone and mix through to ease dipping, but you need not add more paint or coffee grounds.Work fairly quickly as fumes can be toxic if breathed for too long.

8.)Allow lights to dry 4-5 hours. Discard leftover silicon in cup and use freshly made batches for each 100 light set you dip. Clean up any mess with mineral spirits.

Have fun ! Happy holidays !

Chicken Tortilla Soup

       "This recipe can easily be made vegetarian or even vegan by substituting the chicken stock for
            vegetable stock and omitting the chicken."                                                                     

ingredients:                                                           

2 dried Guajillo chiles,stemmed and seeded            

2 pounds ripe plumb tomatoes halved

2-4 jalapenos,halved,stemmed,and seeded
1 large white onion,peeled,cut in 8ths
6 cloves unpeeled garlic
2 tablespoons vegetable oil
1/2 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1/2 cup whole leaf cilantro with stems
1 chipotle in adobo,out of a 4 oz can
1/4 teaspoon garlic powder
1 teaspoon dry Mexican oregano,crushed
1&1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-28 oz. can tomato puree
5 cups chicken stock

1 bay leaf

2 fresh corn tortillas, cut in thin strips or 1 oz.crushed packaged tortilla chips,plus more to garnish
2 pounds boneless,skinless chicken thighs,trimmed of fat
1/4 cup fresh chopped cilantro plus more for garnish
additional suggested garnishes for service :
mexican crema,creme fraiche or sour cream
crumbled Queso Fresco or Cotija, shredded cheddar or jack cheese

Tortilla chips,avocado slices,lime wedges,chopped scallions,thinly sliced fresh jalapeno or radish

method:
Preheat oven to 500 degrees with oven rack in upper middle position.
Toast Guajillo chiles in a cast iron skillet set over medium heat until fragrant and slightly darkened,about 2 minutes per side.Reduce heat if chiles begin to smoke.Tear chiles into 1 inch pieces, transfer to a blender and process until finely ground,60-90 seconds,scraping down sides of blender jar as needed.Leave ground chile powder in blender.
Put tomatoes,jalapenos, garlic cloves and onion on a large baking sheet and drizzle with 1 tablespoon oil,1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat vegetables evenly on sheet and arrange in a single layer for even roasting.
Place sheet in oven and roast @20 minutes, or until vegetables are slightly charred.
Remove from oven and set aside to cool.
Remove garlic when cool enough to handle, squeeze out pulp into blender.
Add roasted tomato/onion/pepper mixture, cilantro, chipotle in adobo, garlic powder, oregano, cumin & coriander to blender jar and puree 60-90 seconds or until smooth.
Heat remaining 1 tablespoon vegetable oil in a large dutch oven on medium-high heat until shimmering.Carefully add the blended puree, (puree will sputter) bring to a boil, then reduce heat to medium.Add canned tomato puree, chicken stock and bay leaf to dutch oven.Return to a low simmer, add chicken thighs to slowly boiling liquid and poach until meat is just cooked through and registers 175 degrees on an instant read thermometer inserted into the thickest part of each thigh,20-30 minutes. Remove thighs from stock and transfer to a large plate.When cool enough to handle, shred chicken with 2 forks and set aside.

Add tortilla strips to soup and simmer 20 minutes until tortillas have disintegrated and soup is thickened. Taste soup and adjust for salt and pepper.
Return shredded chicken to soup just long enough to heat it through.
Add 1/4 cup fresh chopped cilantro and serve with desired garnishes.
Yield:6 servings

Kiwi Jicama & Mango Salsa

This is my version of a recipe created by Ming Tsai. It is a wonderful twist on traditional salsa and adds the perfect kick as a fruity, spicy accompaniment to simple steak,fish and chicken dishes. Stirrings Ginger Liqueur is becoming more available at fine liquor stores,but if you can't find it,substitute 2 tablespoons fresh minced ginger and 2 teaspoons granulated sugar.

ingredients:

6 ripe kiwi,peeled cut into 1/4 inch dice
1 medium jicama,peeled cut into 1/4 inch dice
1 ripe mango,peeled,seeded,cut into 1/4 inch dice
1 cup red onion,cut into 1/4 inch dice,rinced briefly in cold water
1-2 Jalapeno peppers,stemmed,minced with seeds (to taste)
1 shot Herradura Reposado tequila
2 shots Stirrings all natural ginger liqueur
juice of 2 limes
1 teaspoon Kosher salt plus more to taste
1/2 teaspoon fresh ground pepper (to taste)
@ 20 fresh mint leaves,tightly rolled and thinly chiffonnade sliced(*see picture below)

method:
Peel and dice kiwi,jicama & mango and add to a large bowl as they are diced.
Dice red onion and rince in a collander briefly in cold water,drain well and add to fruit. Mince 1 to 2 jalapenos with seeds if you like spicy salsa or remove seeds and mince if you like a milder flavor. Add to diced fruit and onion in bowl along with tequila,ginger liqueur,lime juice,salt and pepper. Gently toss together,cover with plastic wrap and refrigerate for at least 1 hour before using. Just before serving,finish with fresh mint chiffonnade and adjust salt to taste.

Hollywood Salad

This light,satisfying summer salad combination popular at restaurants during the 80's holds it's own on todays table as well. A bottled raspberry walnut dressing (Newman's Lite brand is delicious) may be substituted for the homemade pomegranate vinaigrette suggested here.

ingredients:
-for salad
5 oz package mixed baby greens or mache
8 large ripe strawberries,stemmed,cut in quarters
4 large ripe kiwi,peeled,cut in sixths
4 oz. walnut pieces
1 small red onion,peeled,sliced into thin rings
16 sugar snap peas
4 oz. crumbled feta,blue or gorgonzola (optional)

-for Pomegranate Vinaigrette
4 tablespoons balsamic vinegar
1/4 cup pomegranate juice
juice of 1 lime
2 tablespoons honey
1/4 teaspoon kosher salt
few grinds fresh black pepper
1/3 cup extra virgin olive oil

method:
Assemble salad in a decorative manner on 1 platter or 2 individual chilled plates.
Whisk together vinegar,pom juice,fresh lime juice,honey,salt and pepper.
Slowly whisk in oil to form an emulsion. Taste dressing and adjust to preferred sweetness or tartness and seasoning.
Dress salad immediately before serving.

Serves 2 as a light lunch or 4 as a side dinner salad

Harvest Macaroni and Cheese

  

"Baked macaroni and cheese needs to be more moist than stovetop versions,as the baking often yields dry results. I have also found that using canned evaporated milk and cheeses that are stable in nature produces a smoother,creamier consistency. This version is great for fall,but the bacon and apples can be omitted if desired and the cider can be substituted by using 1 cup of the pasta cooking water if you want a more traditional macaroni and cheese."

ingredients:

-for topping

3 cups store bought or homemade cornbread,crumbled
1/4 cup grated parmesan cheese

1 cup red onion,finely diced

3 tablespoons unsalted butter,melted

-for cheese béchamel sauce

5 tablespoons unsalted butter

6 tablespoons flour

2-12oz cans evaporated milk (NOT sweetened condensed)

1 cup apple cider, or hard apple cider 

1 teaspoon Dijon mustard OR mustard powder

1 tablespoon Kosher salt

1 teaspoon fresh ground black pepper

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

8 oz. shredded Cabot Extra Sharp White Cheddar,divided
8 oz. Monterey Jack Cheese,shredded,divided
8 oz.White American Cheese,shredded,divided

-for assembly

8 oz. bacon or pancetta,diced

1 pound macaroni,pipetti or shell pasta

1 large Granny Smith apple, diced

method:
Dice bacon or pancetta,cook until crisp,drain of fat and reserve for later.

Melt 3 tablespoons butter in a small skillet over medium heat.

Add diced onion and saute 5 minutes until translucent.

Crumble cornbread in a medium bowl along with parmesan. Toss with the sauteed onions to moisten. Cover in plastic wrap and set aside.

Boil 4-6 quarts water in a large pot,add 1 tablespoon Kosher salt to boiling water and pasta.

Cook until tender but still a little firm as pasta will continue to cook later in oven with sauce.Drain pasta in a large colander and rinse well in cold water to stop the cooking process.Shake well of excess water and pour into a large bowl. 

While the pasta is cooking,melt remaining 5 tablespoons butter in a medium sauce pot over medium heat and stir in flour until well incorporated. Continue cooking,stirring constantly 3 minutes.

Slowly whisk in evaporated milk and cider a little at a time until thickened into a sauce.

Stir in salt,pepper,nutmeg,cinnamon and cayenne.

Remove from heat and add 6 oz. of the cheddar,6 oz. of the Jack and 6 oz. of the american cheese to the sauce. Reserve the remaining 2 oz. of each cheese for topping. Stir sauce until cheeses are melted and smooth.

Add sauce to pasta along with reserved cooked bacon and diced apples.
Mix well to combine.

Preheat oven to 375 degrees and coat a 9 x 13 x 2 inch baking pan with nonstick spray.

Pour pasta with cheese sauce into baking pan,top with reserved 6 oz. of the cheeses and top evenly with the reserved cornbread topping.

Bake for @45 minutes or until cornbread topping is golden brown and the cheese is bubbly.

Cool 15 minutes , cut into squares and serve warm with a tossed green salad.

Yield:8-10 servings

Seafood mousse

ingredients:
1- 8 oz. pkg. Cream Cheese (room temperature)
1 can Campbell's Condensed Tomato Bisque Soup
6 oz. of one of the following:
          canned lump claw crabmeat,drained,flaked
          smoked salmon,flaked
          canned salad shrimp,drained,chopped
 juice of 1 lemon(@3 tablespoons)
1- 1/4oz. envelope unflavored gelatin
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh Dill, finely chopped
1 tablespoon fresh tarragon,finely chopped( optional )
1 tablespoon prepared horseradish ( optional )
1/2 teaspoon Worcestershire sauce
1 teaspoon tabasco (or more to taste)
1/4 teaspoon kosher salt
1/4 teaspoon white pepper

method:
In a small saucepan on medium low heat, whisk cream cheese
and condensed soup together so there are no lumps.
In a small 1/2 cup sized bowl,dissolve gelatin into lemon juice and whisk immediately into hot cream cheese/soup mixture until smooth and well incorporated.
Remove from heat and fold in all remaining ingredients.Cool 10 minutes.
While mixture is cooling,spray a 6 inch diameter,2 1/2 inch deep metal gelatin salad mold or deep bowl with olive oil cooking spray. Line mold with enough plastic wrap so that it overhangs 2 1/2 inches on all sides. Press plastic wrap into all nooks of salad mold and smooth into surface as much as possible.
Pour cooled crab mixture into mold to fill to the top and cover with overlapped plastic wrap.
Refrigerate 4 hours or overnight.
To serve,open up wrap from top of mold and invert onto a serving dish.
You may need to gently pull wrap down on one side of inverted mousse to loosen from mold. Once mousse is released,remove plastic wrap gently from top of mousse.
Garnish with lemon slices and fresh herbs.
Serve with crackers, bread or raw vegetables.

Gyros

A classic street food that can easily be made at home with outstanding results ! The secret is the method of seasoning and chilling the ground lamb before putting it in the food processor to turn into a fine pate like puree,then forming it into a loaf and baking it. The best part is that it can be baked and then stored in the refrigerator for up to a week,then simply slice off as much as you need and broil it to achieve a slightly crisp crust and release all the wonderful juices ! Fresh ground lamb,greek yogurt and gyro pita or Naan bread is available at most Whole Foods markets nationwide.

ingredients:
-for the meat
1 1/2 pounds ground lamb
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano (or 2 tablespoons fresh minced oregano)
1 cup white onion, large diced
1-2 cloves garlic (to taste),peeled and quartered
5 thick slices bacon,cut into 1 inch pieces(do not use maple flavored bacon)
-for Tzatziki sauce
1 cup thick greek style yogurt
1/4 cup real mayonnaise
1 clove minced garlic
juice of 1/2 fresh lemon,@ 1 tablespoon
1 tablespoon fresh dill,chopped
2 tablespoons fresh mint,chopped
1/4 cup cucumber,peeled seeded,finely chopped
Kosher salt and fresh ground black pepper (to taste)
-to serve
soft gyro pita (not pocket style) or Naan bread
Fresh diced ripe tomatos
red or white onion,thinly sliced
shredded iceberg lettuce

Greek salad dressing or extra virgin olive oil and red wine vinegar to marinate 

method:
-for the meat
In a medium bowl,combine ground lamb with salt pepper and oregano. Cover and refrigerate @ 2 hours.Please note that this step is absolutely necessary for the meat to come out moist and retain it's juices.
In the bowl of a food processor,toss in diced onion,garlic and bacon pieces. Pulse a few times to chop. Add chilled meat to onion mixture in food processor and pulse until meat is the consistency of pate,scraping down bowl as needed.
Shape into a firmly packed rectangular loaf,1 1/2 inches thick,10 inches long and 5 inches wide.Wrap in plastic and chill 30 more minutes .
Meanwhile ,preheat oven to 300 degrees with oven rack on middle position.
Place cold loaf on a lightly oiled foil lined baking sheet or in an oiled *William- Sonoma Goldstar meatloaf pan with a removable insert(see below)

Bake meatloaf @ 1 hour or until internal temperature has reached 155 degrees when an instant read thermometer is inserted from the end of loaf into the center.
Cool 10 minutes. Loaf may be wrapped and refrigerated when completely cool at this point and kept for up to a week and sliced as needed.
Meanwhile as meatloaf is cooling,combine all ingredients for tatziki sauce in a small bowl. Refrigerate until ready to assemble gyros.

Prep tomatoes,onions and lettuce.Toss veggies for 5 minutes in store bought Greek salad dressing or a simple vinaigrette of 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil , 1/4 teaspoon of salt and 1/4 teaspoon pepper.
To finish,preheat broiler with rack @ 2 inches from heat source. Slice lamb meatloaf into thin 1/4 inch slices and lay in a single layer on a aluminum foil lined baking sheet. Top each slice with a little Kosher salt and pepper and run under broiler @2-5 minutes until slightly crisp around top and edges .
Remove from oven and cover with foil to keep warm.
Toast pita of Naan in the oven or stovetop just until warmed through.
Spread a little Tzatziki in the center of each pita and top with 4 slices meat,lettuce,onion,tomatoes and more sauce. Wrap up each finished gyro in foil or parchment if desired and serve.Garnish with fresh mint or parsley if desired.
yield:4-6 gyros

Greek Hot Dogs

ingredients


-for the sauce:
1/2 pound ground lamb
1/2 pound 80/20 ground beef
1 teaspoon kosher salt
1 medium white onion,finely diced
4 cloves garlic,finely chopped
1 teaspoon red pepper flakes
6 tablespoons tomato paste
3 tablespoons packed brown sugar
1 teaspoon dry mustard or 1 tablespoon prepared
1 tablespoon ground cinnamon
1 tablespoon dry oregano
2 tablespoons chili powder
1 teaspoon Kosher salt
1 teaspoon black pepper
12 oz beer

-for the Dogs:
8 all beef hot dogs or Hot Links (Nathan's brand are excellent)
12 oz. beer
2 tablespoons butter,clarified
8 New England Style Hot Dog buns (Freihofer's brand recommended)
Brown or Dijon mustard
Finely diced onion for topping
Sprinkle of celery salt (optional)
method


-for the sauce:
Heat a non stick skillet or dutch oven to medium high.
Add ground lamb,beef and 1 teaspoon salt.Cook until no longer pink,mashing up meat into very small pieces as it browns.
Drain meat only if there seems to be an excessive amount of fat,reserving 4 tablespoons fat in skillet.Return skillet to heat,add onion and saute 2-4 minutes until translucent.
Add garlic and pepper flakes and cook until fragrent @ 1 minute
Clear a small hot area in the pan and add tomato paste. Allow to caramelize slightly for 2 minutes,then incorporate into meat mixture.
Stir in brown sugar,mustard,cinnamon, oregano,chili powder,salt and black pepper and cook 1 minute.
Deglaze the skillet with beer,scraping up browned bits at the bottom with a wood spoon to incorporate into the sauce and reduce heat to medium, cook until thickened @ 8 minutes.
Cover and keep warm until ready to assemble hot dogs,adding more beer if sauce becomes too thick.

-for the hot dogs and assembly:
Cut 8 slits diagonally on both sides of hot dogs or hot links.
Heat a large skillet to medium and add beer,butter and hot dogs and bring to a slow boil,uncovered.
As the beer evaporates,the butter will begin to brown the hot dogs. Turn them to brown evenly,adjusting heat as necessary to prevent from browning too quickly so hot dogs are cooked evenly. Cooking time should be @ 10-15 minutes. Keep cooked dogs warm in a covered dish.
If you like,butter the buns and toast in the oven or on a grill. slather buns with mustard,top with a generous amount of warm sauce and top with diced onion.
Sprinkle with a little celery salt if desired.

Mediterranean Tuna Pasta Salad

"Anyone who frequented Cleveland's "It's It Deli" on Friday's in the 80's loved this salad originally created by chef/owner Irene Rodriguez. My updated interpretation uses many of the same elements enhanced by the great variety of Mediterranean items available in grocery stores today."

ingredients:

-for pasta salad
16 oz. Penne or medium shells,cooked al dente, rinsed in cold water
2 -6.4 oz. StarKist Tuna Flavor Fresh Pouches packed in water
12 oz. bottle marinated artichokes in olive oil,
 coarsely chopped,oil reserved for dressing
1 large red,yellow or orange pepper,seeded and julienne sliced
4 oz. sliced good quality pitted Kalamata olives,sliced
2 oz. capers
1/3 cup chopped scallions

-for dressing
zest and juice of 1 large lemon
@ 1/4 cup of the reserved artichoke oil
1 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cups good quality *robust golden Italian dressing,divided
* Wishbone Bountiful Tuscan Romano Basil, recommended

-for assembly
8 oz grape or cherry tomatoes,halved
1/3 cup fresh basil,chiffonade sliced
1/2 cup shredded Parmigiano- Reggiano plus more for serving
Whole fresh basil and lemon slices to garnish

method:
In a large bowl, combine cooked pasta, tuna, artichokes, pepper slices, olives, capers and scallions.
In a small bowl, whisk together 1/4 cup of reserved artichoke oil,lemon zest and juice, red pepper flakes, salt, pepper and 3/4 cup of the Italian Dressing(reserving the other 3/4 cup for refreshing salad later)
Pour dressing mixture over pasta salad, toss gently to coat.
Cover with plastic wrap and chill at least 1 hour.
Just before serving,add enough remaining 3/4 cup Italian dressing to re-moisten salad.
Finish by folding in grape tomatoes,Parmigiano and freshly sliced basil chiffonade.
Season to taste with Kosher salt and fresh ground black pepper.
Serve with additional fresh grated Parmigiano-Reggiano,fresh whole basil leaves and lemon slices to garnish each serving if desired.

yields 4-6 servings